Professional cooking / (Record no. 18643)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00884nam a2200253 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | KKBBM |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20230921112334.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 191119s2007 my a b 001 0 eng d |
| 016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER | |
| Record control number | 013354388 |
| Source | Uk |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0471663743 (cloth/cd college version) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780471663744 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | KKBBM |
| Transcribing agency | KKBBM |
| Language of cataloging | eng |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.57 GIS |
| Edition number | 22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Gisslen, Wayne, |
| Dates associated with a name | 1946- |
| 9 (RLIN) | 3025 |
| 245 10 - TITLE STATEMENT | |
| Title | Professional cooking / |
| Statement of responsibility, etc. | Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 6th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Hoboken, N.J. : |
| Name of publisher, distributor, etc. | John Wiley, |
| Date of publication, distribution, etc. | c2007. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xxxii, 1056 p. : |
| Other physical details | ill. (chiefly col.) ; |
| Dimensions | 29 cm. |
| 500 ## - GENERAL NOTE | |
| General note | "Featuring recipes from Le Cordon Bleu." |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references (p. 1031-1032) and indexes. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Quantity cooking. |
| 9 (RLIN) | 2989 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food service. |
| 9 (RLIN) | 302 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG | PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG | New Materials Shelf | 12/19/2019 | 322.40 | 641.57 GIS | 0009054 | 12/19/2019 | 12/19/2019 | Books |